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My new cookbook, SEBZE, Vegetarian recipes from my Turkish kitchen – on Pre-order Now!

My new cookery book, SEBZE, Vegetarian recipes from my Turkish kitchen, is now available to pre-order worldwide Here!

Gorgeous cover design by Nic and Lou

My heart bursts with joy to announce that after over 2 years of work (and many years of dreaming about it), my new cookery book, SEBZE, Vegetarian Recipes from My Turkish Kitchen, will be published by Hardie Grant Publishing on April 9th in the USA, April 11th in the UK (& in Türkiye via Amazon Turkiye), April 5th in Australia. SEBZE is now available to pre-order HERE!

SEBZE, meaning “vegetables” in Turkish, is a celebration of vegetarian Turkish cuisine, with 85 practical and delicious vegetarian recipes (including scrumptious desserts) from the heart of my homeland, Türkiye (Turkey) along with stunning food and location photography by the very talented Sam A Harris, my stories and tips as a cookery teacher. SEBZE is now on pre-order worldwide, order link here (the link will take you to the relevant website to your location, for ordering). Pre-orders are very important for the success of a cookery book, hence I would be very grateful to your kind order.

Antalya style bean salad with tahini sauce, Tahinli piyaz from SEBZE  Photo by Sam A Harris

I have long wanted to write SEBZE, to showcase the many different ways we enjoy seasonal vegetables, legumes and whole grains in my homeland, as living abroad over 20 years, I’ve seen how Turkish cuisine is mostly associated with kebabs. I believe the recipes in SEBZE will not only please vegetarians, but anyone, like me, who would like fresh and achievable vegetable-centered ideas to include in their cooking. I hope the readers will embark on a culinary journey to my homeland, to discover our delightful, practical,  vegetarian recipes, along with scrumptious sweetsI am delighted to share a few taster images from SEBZE with you here.

What to expect in SEBZE? Showcasing diverse culinary heritage and warm spirit of Turkish culture, expect to indulge in popular Turkish classics, along with lesser-known regional specialties, from gözleme to mezes, street food (yes, simit!), All day breakfast, hearty casseroles, boreks, pickles, pilafs, vibrant salads, wholesome soups, healthy vegetables cooked in olive oil (Zeytinyağlı) and so much more. You will be glad to know there are scrumptious cookies, cakes and desserts in SEBZE too, from the milk-based Fırın Sütlaç to the luscious Pumpkin and walnut baklava, my take on the much loved classic, fruit based treats and many more. Recipes that are easy, flexible, good value, seasonal and sustainable – not to mention utterly delicious.

Çılbır, Turkish style poached eggs with garlicky yoghurt from SEBZE, image credit Sam A Harris

I tried to offer recipes that complement one another in SEBZE; most recipes include prep ahead tips, freezing options and variations for gluten-free and plant-based diets. Turkish cuisine is a no waste kitchen, so there are ideas for leftovers such as Baked bread with egg and vegetables; Fırında Yumurtalı, Sebzeli Ekmek, Easy, herby pan börek; Otlu tava böreği and many more. The recipes are both with metric and imperial measurements. Whether you are vegetarian or simply looking for fresh, vegetable-, grains- and pulses-centered ideas to include in your diet, there will be something for you in SEBZE.

Zeytinyağlı biber dolması, stuffed peppers with aromatic rice from SEBZE. Image credit Sam A Harris

I am also very excited to share some lesser known regional specialties such as this show stopper Tray bake Mantı with spiced chickpeas, Nohutlu Tepsi Mantı in SEBZE. You would be glad to know it is easy to make and can be prepared ahead too.

Tray bake Mantı with spiced chickpeas, Nohutlu Tepsi Mantı from SEBZE. Image credit Sam A Harris

How about this scrumptious Baked aubergines, courgettes, peppers with tomato sauce; Turkish Şakşuka with Home made pul biber and oregano chips? They are huge part of my childhood, accompanied by my mother’s Muhammara, all in SEBZE.

Turkish Saksuka with pul biber and oregano chips, from SEBZE. Image credit Sam A Harris

Tray bake börek with onions, potato, mineral water, Patatesli sodalı börek from SEBZE – Image credit to Sam A Harris

There are so many talented, kind folks helped made SEBZE happen. I can’t thank enough to my literary agent Milly Reilly, the Hardie Grant Publishing team for all their support. Huge thanks to the photographer extraordionaire Sam Harris  who not only shot Sebze in London along with the amazing team and food stylist Esther Clark, but he also travelled to Turkiye with me for our location shoots in Istanbul and Antakya – at the beautiful Meric Ciftligi, with my family, aunties, and uncles, which were so special to me. I am so grateful for these amazing shoots, showcasing my homeland and heritage. My very sincere thanks also to Diana Henry for her most kind words on the cover, along with Sabrina Ghayour, Joe Woodhouse, Jenny Linford, Ghillie Basan, Rosemary Gill for their generous quotes for SEBZE and everyone so kind to support this special book.

Ozlem at Meric Ciftligi – Altinouzu, Antakya, from SEBZE. Image credit Sam A Harris

Fıstıklı Un Kurabiyesi, Turkish shortbread cookies with pistachio from SEBZE. Image credit Sam A Harris

It’s been an absolute privilege to write SEBZE and my heart bursts with pride. If you are keen to get a copy and if you can pre-order here, I would greatly appreciate it, as pre-orders help so much to a new book (amazon takes the payment for pre-orders when it is dispatched). My huge, sincere thanks, çok teşekkür ederim – can’t wait for you to meet SEBZE !

SEBZE, Vegetarian recipes from my Turkish kitchen, available to pre-order HERE

Afiyet Olsun,

Özlem

 

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Turkish style rice pilaf with orzo or vermicelli – Sehriyeli Pirinc Pilavı

Pilaf, or pilav as we call, is an important dish for us, Turks. It accompanies almost every Turkish meal, including our casseroles, meatballs. The iconic Turkish bean stew, kuru fasulye is always served with pilav, the combination referred as “kuru fasulye – pilav”. Combined with chickpeas, Nohutlu Pilav is another delicious variation and a much loved street food- a meal in itself with pickles, tursu aside.

Turks are passionate about making pilav. Proper Turkish pilav needs to be grainy, “tane tane pilav” as we say, and mastering to make it properly is a real test, traditionally, for a Turkish lady before marriage. Rinsing then soaking the rice in warm water is an important stage, as it helps to get rid of excess starch and make the rice grainy. We also use either chopped vermicelli like tel sehriye or orzo like arpa sehriye which is sautéed in our rice, which adds additional texture and flavour.  Short grain baldo rice is the preferred choice in Turkiye, though I prefer the more widely available long grain rice. Make sure to let your rice rest for 10 minutes, covered with sturdy paper towel and lid, before serving – paper towel will absorb any excess moisture and make your rice grainy, “tane tane.”

Afiyet Olsun,

Ozlem

Turkish style rice pilaf with orzo or vermicelli – Sehriyeli Pirinc Pilavı
 
Pilaf, or pilav as we call, is an important dish for us, Turks. It accompanies almost every Turkish meal, including our casseroles, meatballs. The iconic Turkish bean stew, kuru fasulye is always served with pilav, the combination referred as “kuru fasulye - pilav”. Combined with chickpeas, Nohutlu Pilav is another delicious variation and a much loved street food- a meal in itself with pickles, tursu aside. Turks are passionate about making pilav. Proper Turkish pilav needs to be grainy, “tane tane pilav” as we say, and mastering to make it properly is a real test, traditionally, for a Turkish lady before marriage. Rinsing then soaking the rice in warm water is an important stage, as it helps to get rid of excess starch and make the rice grainy. We also use either chopped vermicelli like tel sehriye or orzo like arpa sehriye which is sautéed in our rice, which adds additional texture and flavour. Short grain baldo rice is the preferred choice in Turkiye, though I prefer the more widely available long grain rice. Make sure to let your rice rest for 10 minutes, covered with sturdy paper towel and lid, before serving – paper towel will absorb any excess moisture and make your rice grainy, “tane tane.” Afiyet Olsun.
Author:
Recipe type: Pilaf, vegetarian, vegan
Cuisine: Turkish cuisine
Ingredients
  • 200g long grain rice
  • 2tbsp olive oil
  • 3tbsp orzo (or tel sehriye, chopped vermicelli)
  • 420ml hot water
  • sea salt and freshly ground black pepper
Instructions
  1. Place the rice in a strainer and rinse under running warm water, until the water runs clear. Then place the rice in a bowl and cover with warm water with a pinch of salt and set aside for 15 minutes – this will help get rid of the excess starch.
  2. Pour in the olive oil in a medium size pot and stir in the orzo or tel sehriye, vermicelli, sauté over medium to high heat for 3-4 minutes, until it starts to turn dark golden. Drain the excess water in the rice bowl using a strainer and stir the rice into the pot. Stir and combine for 1 – 1 ½ minutes, so that the rice grains coat with the oil too.
  3. Stir in hot water, season with salt and freshly ground black pepper and mix to combine. Cover, bring the pot to the boil, and then turn the heat to low. Simmer for 15 minutes, covered; during this cooking time, do not stir the rice. Turn the heat off once the rice is cooked and water is absorbed. Now place 2 sturdy paper towels or clean tea towel over the pot and put the lid back on to seal, and leave to rest for 12-15 minutes. The paper towels will absorb any excess moisture and make your rice grainy, “tane tane pilav”, as we say in Turkish. Fluff the rice with a fork, check the seasoning and add more salt or pepper to your paste and serve. We love pilav rice with pickles, tursu and a dollop of yoghurt aside, as well as along with casseroles.
 

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Chicken, vegetables and bean stew – Sebzeli tavuklu türlü

This chicken, vegetables and bean stew is a delicious and easy all in one pot, versatile meal. I used courgettes, peppers, chard in mine, though you can use other vegetables in hand – aubergines, runner beans, kale or spinach would be lovely here too. Türlü is our traditional stew, where vegetables and sometimes meat are cooked together over stove top or baked, with spices, tomato and sometimes pepper paste (though optional, biber salcasi, Turkish pepper paste add oodles of flavour; if you prefer a milder flavour, you can substitute with an additional tablespoon of double concentrated tomato paste). I always keep good quality precooked dried beans and chickpeas in my pantry and add to my stew and casseroles – they not only add extra layer of flavour and wholesomeness but make your stew go further too. You can prepare this stew ahead and it freezes well. Simply omit meat for vegetarian option and replace with more beans or perhaps small chunks of potatoes.

You can serve this delicious Türlü with Cucumber and yoghurt Cacik dip and Bulgur pilaf with caramalised onions from Ozlem’s Turkish Table cookery book; signed copies available here.

Chicken, vegetables and bean stew – Sebzeli tavuklu türlü
 
This chicken, vegetables and bean stew is a delicious and easy all in one pot, versatile meal. I used courgettes, peppers, chard in mine, though you can use other vegetables in hand – aubergines, runner beans, kale or spinach would be lovely here too. Türlü is our traditional stew, where vegetables and sometimes meat are cooked together over stove top or baked, with spices, tomato and sometimes pepper paste (though optional, biber salcasi, Turkish pepper paste add oodles of flavour; if you prefer a milder flavour, you can substitute with an additional tablespoon of double concentrated tomato paste). I always keep good quality precooked dried beans and chickpeas in my pantry and add to my stew and casseroles – they not only add extra layer of flavour and wholesomeness but make your stew go further too. You can prepare this stew ahead and it freezes well. Simply omit meat for vegetarian option and replace with more beans or perhaps small chunks of potatoes.
Author:
Recipe type: Chicken and vegetable stew
Cuisine: Turkish cuisine
Serves: 6
Ingredients
  • 700g skinless chicken breast fillets, cut into 6x4cm chunks
  • 1 large onion, finely chopped
  • 2 medium courgettes, trimmed and sliced into 1cm width circles
  • 3 pointy or 2 red bell peppers, deseeded, cut into 2cm chunks
  • 100g chard or kale, cut into 2cm slices
  • 2tbsp double concentrated tomato paste
  • 1tbsp Turkish red pepper paste, biber salcasi (optional)
  • 200g chopped tomato in can
  • 400g/ 1 can of pre-cooked cannellini beans, drained and rinsed
  • 1 ½ tsp ground cumin
  • 1tsp pul biber
  • 4tbsp olive oil
  • 350ml water
  • Sea salt and freshly ground black pepper to taste
Instructions
  1. Pour 2 tbsp olive oil over a wide pan and stir in the chicken, tomato paste, pepper paste, cumin and pul biber. Season with salt and ground black pepper and combine the chicken pieces with the pastes and seasoning. Sauté over high heat for 5-6 minutes, stirring continuously, which helps seal the juices and lightly browns the chicken. Then place the chicken on a plate and leave the remaining marinade in the pan.
  2. Pour in the remaining 2 tbsp olive oil into the pan and stir in the onions, courgette and peppers. Sauté over high heat for 8 minutes, combining with the lovely marinade left in the pan, stirring often. The vegetables will soften and shrink in size at the end of this period. Stir in the chard and 150ml of the water and cook further 3 minutes, stirring often.
  3. Stir the chicken back into the pan, along with the chopped tomato and the remaining 200ml water, season and combine well. Cover, bring to the boil then turn the heat to low and simmer for 35 minutes.
  4. Stir in the rinsed cooked beans, combine well. Cover and simmer for another 15 minutes. Serve warm with Cacik dip of yoghurt with cucumbers and with rice or bulgur pilaf aside.
  5. Afiyet Olsun.
 

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